Ingredients

2 tablespoons extra virgin olive oil

2 large yellow onions

1 teaspoon honey (or sugar – to help the onion caramelize faster)

2 cloves garlic (grated or finely minced)

3 teaspoons paprika (smoked or sweet)

2 teaspoons coriander

1 teaspoon cumin

½ teaspoon cinnamon

2 cans kidney beans (15 oz / 400 g each can – rinsed – or 3 cups cooked beans)

2 cups cooked basmati rice

¼ cup fresh parsley (chopped)

¾ teaspoon salt (+ black pepper or red pepper flakes to taste)

1 lemon

½ cup Greek yogurt (mixed with 2 tbsp lemon juice, 6 tbsp water, and 1 pinch salt to make a serving sauce)

Instructions

Step 1: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add thinly sliced onions, 1 teaspoon honey, and a pinch of salt. Cook for about 15 minutes, stirring occasionally, until the onions are soft and golden. Gradually add about ½ cup water to keep the onions moist and prevent burning.

Step 2: Lower the heat slightly, then stir in the grated garlic, paprika, coriander, cumin, and cinnamon. Cook for 1 minute, adding about ⅓ cup water gradually to keep the pan moist and help release the spices’ fragrance.

Step 3: Add the rinsed kidney beans and cooked basmati rice to the skillet. Season with ¾ teaspoon salt and add black pepper or red pepper flakes to taste. Stir well to coat everything evenly with the spices. Cook for 3 to 4 minutes, stirring frequently, until heated through.

Step 4: Remove the skillet from heat. Stir in chopped fresh parsley and squeeze in fresh lemon juice to taste. Adjust seasoning if needed. Serve the beans and rice topped with the lemony yogurt sauce. This dish is delicious on its own or served alongside your favorite protein.

Tips & Variations

Use smoked paprika for a deeper, smoky flavor or sweet paprika for a milder taste.

Try adding chopped bell peppers or tomatoes for extra color and nutrients.

For a vegan option, swap the Greek yogurt sauce with a coconut yogurt or tahini sauce.

Make the yogurt sauce ahead by mixing Greek yogurt, lemon juice, water, and salt until smooth and pourable.

FAQs

Can I use dried kidney beans instead of canned?

Yes, but you will need to soak and cook dried kidney beans properly before using them. This will take longer but can improve texture and flavor.

What can I serve with this dish?

This skillet pairs well with grilled meats, roasted vegetables, or a simple salad for a complete meal.

Dinner

Kidney Beans and Rice Skillet with Shawarma Spices Recipe

Introduction